composition of meat

• 70 percent of meat is water
• 20 percent of meat is protein
• 5 percent of meat is fat
• 5 percent of meat is carbohydrates
• when meat is heated it shrinks
• meat becomes firmer and loses moisture when heated
• coagulation refers to the doneness when it is coagulated to the right degree
• fat contributes to

  • juicyness
  • tenderness
  • flavor
• marble - distribution of fat in the meat
• marbling is the fat deposited within the muscle tissue
• surface fat protects the meat from drying out during cooking
• adding surface fat is called barding
• marbling separates muscle fibers, making it easier to chew
• fat is the main source of flavor in the meat
• carbohydrates - complex reaction (maillard reaction) which takes place when meats are browned by, roasting, broiling, or sauteing.
• without carbohydrates, desired flavor appearance of browned meats would not be achieved
• maillard reaction: complex reaction of carbohydrates, browning of food.